Chipotle Steak Bowls

Dairy-Free, Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free



Prep Time:

30 Minutes

Cook Time:

30 Minutes






Kristina Koslosky


A fresh, delicious salad with a little bit of a kick! A tasty combination of cilantro-lime quinoa, chipotle steak, tomatoes, corn, black beans, green onion, red pepper, spinach, & tortilla strips. Use as much or as little chipotle as you would like. The recipe below is mild but enough to appreciate the taste. If you want lots of spicy, add a little bit more and taste test along the way.


    Quinoa Ingredients
    1 ½ cup water
    1 cup quinoa
    1 lime
    1 tsp. cilantro

    Steak Ingredients
    2 lbs. steak (loin, round, or flat)
    1 tbsp. honey
    1 tbsp. olive oil
    2 tsp. sugar
    ½ tsp. salt
    ½ tsp. chipotle
    ½ tsp. garlic powder

    Dressing Ingredients
    3 tbsp. olive oil
    ½ tsp. chipotle pepper
    1 tbsp. honey
    1/8 tsp. salt and pepper
    2 tbsp. red wine vinegar

    Salad Ingredients
    1 pint cherry tomatoes, diced
    1 can corn
    ¾ can Black beans
    2 bunches green onions, sliced
    1 red pepper, diced
    1 bag/box spinach
    1 package tortilla strips (optional)
    1 bag vegan shredded cheese (optional)
    1 avocado (optional)


1. For the steak marinade, combine honey, olive oil, sugar, salt, chipotle, and garlic powder in shallow dish. Add steak, coat with marinade, and let sit for 15-30 minutes.
2. Cook quinoa according to package instructions. Once done, transfer to small bowl, add juice from 1 fresh lime, and cilantro. Stir to combine.
3. To make the dressing, combine olive oil, chipotle pepper, honey, salt, pepper, and red wine vinegar in a half-pint mason jar with cover. Shake to mix.
4. For the salad, combine diced tomatoes, corn, black beans, green onions, and red pepper in a large bowl. Once cooled, add cilantro-lime quinoa.
5. Meanwhile, cook the steak on the stove over medium to high heat, flipping every 4 minutes. Try to create a nice charred, caramelized finish. Remove from heat. Once cooled, diced into small pieces. Add the steak to the salad bowl.
6. For meal prep, store the salad as is with the spinach and dressing separate. When it is time to serve, combine the salad and spinach in a large bowl. Add dressing and toss to coat. Serve salad with vegan cheddar shreds, fresh avocado, and/or tortilla strips.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • This is about as healthy as it gets! Any suggestions, please feel free to comment below.
    • Meat free option: This is a pretty hearty dish without meat. If you are still looking for more, I would recommend a meatless substitute like tofu.


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